Shrimp Stir-Fry

Fresh ginger and garlic, plus a vibrant mixture of vegetables and tender shrimp (packed with heart-healthy omega-3s), give this stir-fry big flavor and color. (Phase 1)

• 4 teaspoons canola oil, divided
• 2 tablespoons plus 1 1/2 teaspoons low-sodium soy sauce, divided
• 3 garlic cloves, minced
• 1 1/2 pounds medium peeled and deveined fresh or thawed frozen shrimp
• 2 tablespoons minced fresh ginger
• 8 ounces white mushrooms, quartered
• 4 scallions, cut into 1" pieces
• 1 large bell pepper, any color, cut into thin strips
• 8 ounces snow peas, strings removed
• 1/4 teapsoon red pepper flakes

1. Whisk together 2 teaspoons of the oil, 1 1/2 teaspoons of the soy sauce, and garlic in a large bowl; add shrimp and toss to coat.
2. Lightly coat a large skillet or wok with cooking spray and heat over high heat. Add shrimp and cook until pink, 2 minutes. Transfer to a plate.
3. Heat remaining oil in the same skillet over high heat; add ginger and cook 30 seconds.
4. Add mushrooms, scallions, bell pepper, snow peas, and red pepper flakes and cook until vegetables are crisp-tender, about 4 minutes. Stir in shrimp and remaining soy sauce and toss to combine. Serve hot.

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